Chicken and Clafoutis

Georgia can be an unbearably hot state at times. Just combine that 95 degree weather with 50% humidity, and it can be downright suffocating. But even with the heat, I cannot help but love this state. And one of the things that I love the most during the summer is all the fresh produce. There is a fruit and vegetable stand that is about a 15 minute drive away that we frequent during the summer months, and yesterday I unexpectably had the day off from work, so I went to RJ's, the infamous veggie stand.

So. For dinner, I got some fresh white runner pole beans and some lady peas, which are wonderful little beauties. I also picked up some limes to use at dinner and some fresh, warm, juicy plums. After reading "Cooking and Screaming", I decided to fix the clafoutis that Mrs. Kane had in her book, and I paired it with some chicken, beans, peas, and fresh tomatoes.

The tomatoes were fresh from a patient of my father's. The chicken was grilled with a yogurt, mint and lime marinade. Clearly, the chicken was a little bit burnt, (woops....) and I think next time I use this marinade, I will try and bake it. Or maybe grill it again, but at a lower heat.

Overall, it was a great summer meal.

And for dessert was the plum clafoutis!

The recipe suggested serving it with creme fraiche, but I actually just topped it with some powdered sugar, and it was pretty and yummy! What I loved most about this dessert was that it was so simple to bake and so good! Here's the recipe:

Summer Clafoutis:

1 cup summer fruit (almost anything that you want, but don't use strawberries; Adrienne says they get to watered down and mushy)

1 tablespoon and 1/3 cup of sugar

3 eggs

1 cup of whole milk

2 teaspoons of vanilla extract

pinch of salt

1/2 all purpose flour

1. Lightly butter a 9-inch pie plate. Arrange fruit in the bottom of the pan and sprinkle 1 tablespoon of sugar. Set aside

2. In a mixing bowl, combine eggs and rest of the sugar and whisk together until smooth and slightly frothy about 1 minute.

3. Add the milk, vanilla, and salt and whisk together until smooth. Sift in the flour and whisk until competely combined. Pour over the fruit.

4. Bake the clafoutis at 350 degrees for 45-50 minutes. The clafoutis will puff up while baking. Cool for 30 minutes (the clafoutis will fall some) Top with powdered sugar when ready to serve.

Enjoy!